Methods and apparatus for thermal regulation of perishable products

ABSTRACT

Thermal regulation of perishable products is achieved using a container having an elongate thermal member which extends into a central region of the container. Thermal regulation is also achieved by selected direction of airflow about walls of the container and providing the container with a rib to facilitate air circulation between adjacent containers.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a continuation of co-pending U.S. patent applicationSer. No. 11/665,581 filed on Dec. 18, 2007, which is the national phaseof PCT International Application No. PCT/NZ2005/000270 filed on Oct. 14,2005, which claims priority to Application No. 536010 filed in NewZealand on Oct. 15, 2004. The entire contents of all of the aboveapplications are hereby incorporated by reference.

BACKGROUND OF THE INVENTION

1. Field of the Invention

This invention relates to thermal regulation of perishable products suchas food products, and has particular relevance to cooling moat duringmeat processing.

Throughout this specification it is to be understood that references to“meat” Include all forms of meat of all descriptions generallyconsidered to be edible for example, including without limitation, beef,lamb, pork, poultry, fish and offal.

2. Description of Related Art

There is a requirement in many industries for controlling thetemperature of perishable products, particularly foodstuffs such asmeat.

In the meat processing industry, for example, slaughtered meat must becooled according to defined cooling specifications.

In particular, it is highly advantageous to cool the meat relativelyquickly after slaughter so as to minimise bacterial growth.

Meat cuts are usually vacuum packed in plastic bags following slaughter.The bags are typically boxed in cardboard cartons and blast chilled.They are then palletized and transferred to air chillers. The process isinefficient requiring significant handling, and it is capital intensive.

BRIEF SUMMARY OF THE INVENTION

It is an object of the present invention to provide an improved methodor apparatus for temperature regulation or control of perishableproducts.

A further or alternative object is to allow meat to be cooled quicklyand/or efficiently. Alternatively or additionally it is an object of theinvention to provide a method or apparatus for temperature regulation orcontrol which will at least go some way to overcoming disadvantagesassociated with known constructions or methods, or at least to providethe public with a useful alternative.

Accordingly in a first aspect the invention consists in a post slaughtermeat processing chiller having:

a container support structure adapted to support a plurality ofcontainers of meat,a plurality of air duct outlets arranged to direct a flow of cooled airover an external surface of each of a plurality of containers.

Preferably the chiller includes container transport means to transportcontainers to and from the support structure.

Preferably the containers are reusable rigid containers.

Preferably the structure includes container locating means arranged tofacilitate location of each container in the structure, the locatingmeans being provided such that containers are spaced apart apredetermined distance to allow air flow about adjacent containers.

Preferably the container transport means automatedly transportscontainers from an entry to the chiller to one or more selectedpositions in the chiller, and from the one or more selected positions toan exit from the chiller.

Preferably control means are provided to control the temperature andvelocity of airflow about the containers.

Preferably control means are provided to control the time for whichcontainers are present in the chiller.

In a second aspect the invention consists in a method for the postslaughter cooling and storage of meat, the method including the stepsof:

placing the meat within a rigid reusable container having at least oneside wall, placing the container in a chiller such that the at least oneside wall is exposed to a flow of air in a temperature range ofsubstantially −2 degrees Celsius to 3 degrees Celsius at a velocity ofsubstantially 1 metre per second to 2 metres per second.

Preferably the temperature is substantially −1.5 degrees Celsius.Preferably the airflow velocity is substantially 1.5 metres per second.

Preferably the airflow is directed about or across two side walls of thecontainer.

In a third aspect the invention consists in a method for the postslaughter cooling and storage of meat, the method including the stepsof:

providing a rigid reusable container having a spacing means,placing meat in the container,placing the container in a chiller adjacent to another container suchthat the spacing means of at least one container provide a separationbetween walls of the adjacent containers to allow airflow between thewalls.

Preferably the spacing means comprise a projection from a side wall ofthe container.

Alternatively or in addition the spacing means comprise a contouredwall, such as a tapered wall. Preferably the spacing means comprise arib.

Preferably the method includes the step of using the spacing means forcontact or engagement with a lifting mechanism to lift and/or transportthe container.

Preferably the method includes the step of using the spacing means tostack empty containers.

In a fourth aspect the invention consists in a method for the postslaughter cooling and storage of meat, the method including the stepsof:

placing the meat within a rigid reusable container having at least onesubstantially planar side wall, placing the container in a chiller suchthat the side wall is exposed to a flow of cooled air substantiallyparallel to the wall.

Preferably the cooled air flow is in a temperature range ofsubstantially −2 degrees Celsius to 3 degrees Celsius.

Preferably the airflow velocity is substantially 1 metre per second to 2metres per second. Preferably the temperature is substantially −1.5degrees Celsius. Preferably the airflow velocity is substantially 1.5metres per second.

In a fifth aspect the invention consists in a container for perishableproducts, the container including a base and one or more walls dependenttherefrom, and an elongate thermal member extending from the base into asubstantially central region of the container, the thermal memberincluding a cavity adapted to be filled with a substance havingpredetermined thermal properties to thereby control the temperature of aproduct placed in the container.

Preferably the thermal member is removable from the container.

Preferably the thermal member comprises part of a compression means toexert a compressive force on the product placed in the container.

Preferably the compression means includes an upper plate attachable tothe thermal member.

Preferably the compression means includes a lower plate adapted forlocation one or adjacent to the base of the container and the thermalmember depends from the lower plate.

Preferably the compression means includes a clamp means to engage theupper plate with an end of the thermal member remote from the base.

Preferably an end of the thermal member remote from the base includesclamp engagement means to engage with the clamp.

Preferably the upper plate includes a biasing means to exert a force onthe product.

In a sixth aspect the invention consists in apparatus for treatment orstorage of meat, the apparatus including a portable containment meansfor containing the meat and a compression means to apply compression tomeat contained within the containment means, the compression meansincluding a cavity for containing a refrigerated substance.

In a seventh aspect the invention consists in a method of storing ortreating meat, the method including the steps of:

providing a container;placing a refrigerated object or an object containing a coolant into thecontainer; placing the meat into the container adjacent to the object;placing the meat under compression.

Preferably the refrigerated object comprises an elongate member whichmay extend from the base into a substantially central region of thecontainer, the thermal member including a cavity adapted to be filledwith the coolant.

Preferably placing the meat under compression includes attaching anupper plate to the elongate member and applying pressure to compress themeat between the upper plate and a lower plate provided at the base ofthe elongate member.

In an eighth aspect the invention consists in a method of storing ortreating meat, the method including the steps of:

providing a container;placing a refrigerated object or an object containing a coolant into thecontainer; placing the meat into the container adjacent to the object;placing the container into a chiller.

The invention also broadly consists in any new feature or combination offeatures disclosed herein.

BRIEF DESCRIPTION OF THE DRAWINGS

At least one preferred embodiment of the invention will be describedbelow with reference to the accompanying drawings in which:

FIG. 1 is an isometric view of a container for containing perishableproducts such as meat;

FIG. 2 is an isometric view of compression apparatus for location withinthe container shown in FIG. 1;

FIG. 3 is a partial isometric view of the apparatus of FIG. 2 showing anupper end of the compression apparatus in greater detail;

FIG. 4 is an partial exploded view of the apparatus of FIG. 3illustrating a clamping apparatus in an open position;

FIG. 5 is a fully exploded isometric view of the apparatus of FIGS. 3and 4;

FIG. 6 is a schematic plan view of a chiller; and

FIG. 7 is a partial schematic side elevation of the chiller of FIG. 6.

DETAILED DESCRIPTION OF THE INVENTION

Referring to the drawings, FIG. 1 shows a portable container generallyreferenced 1 which may be used to store, treat or transport perishableproducts such as cuts of meat. The container has a base 2 and one ormore side walls 4 which depend from the base. A lid 6 may be fixedlyattached to the container to provide a substantially fluid tight seal.

The lid may include a valve 8 for the selective introduction or removalof fluids to or from the container to thereby control the atmosphere,content and/or pressure within the container. A projection or rib 5 isalso provided. A taper 7 may be provided in wall or walls of thecontainer.

Turning to FIG. 2, apparatus for providing compression to meat,particularly meat primals is shown generally referenced 10. Theapparatus 10 is dimensioned for location within container 1, andgenerally comprises a base plate 12 to which a central rod 14 isattached, and an upper plate 16. Rod 14 provides a thermal function aswill be described further below. Although it is advantageous to allowthe compression apparatus to be removed from the container 1, it will beseen by those skilled in the art that the rod 14 could depend directlyfrom the base 2 of the container.

In use, upper plate 16 of the compression apparatus is removed from thecentral rod 14 (as will be described further below), and the base plate12 and rod 14 are located within the container, the base 12 beingprovided in contact with the base 2 of the container 1.

The meat cuts are then placed in the container about the central rod 14,being stacked upwardly from the base 12. Then, the upper plate 16 may beapplied to compress the meat cuts within the container. This generalcompression method is disclosed in our U.S. Pat. Nos. 6,194,012 and5,670,195, the contents of which are incorporated herein by reference intheir entirety. The central rod 14 may include one or more cavities orcompartments (not shown) which preferably extend substantially theentire length of the rod 14, so that it is substantially hollow. Ofcourse, the rod 14 may take a variety of different shapes or forms. In apreferred embodiment, the rod 14 takes the form shown in the drawingFigures and includes openings 18 which allow an appropriate coolantsubstance to be provided within the rod. The rod may be constructed froma variety of different materials; however, we have found that Acetal hasadvantages of food safety cost, ease of manufacture and sufficientstrength and durability.

In the preferred embodiment, we fill the rod 14 with water, and thenrefrigerate the water until it is in the form of ice. The thermalconductivity of the Acetal material is sufficient to enable thermalenergy from the meat placed in the container to be absorbed by the ice.We have found that this considerably assists the cooling of freshlyslaughtered meat in the container down to an appropriate cooling levelthat provides an improved quality of meat product.

In particular, the central location of the rod within the middle of thecontainer means that heat energy, which would normally take asignificant period of time to migrate from the centre of the containerthrough the container wall and into the surrounding environment (whichwill typically be a chiller), is removed much more quickly.

The construction also has the advantage that the rod 14 has the dualfunction of providing a structural member which allows compression tooccur between the plates 12 and 16 (i.e. the rod 14 can withstandsignificant tensile forces) while also providing a cooling function.Those skilled in the art will appreciate that cooling materials otherthan water may be used.

Turning to FIG. 3, a more detailed view of the assembly associated withupper plate 16 is shown. It can be seen from this view that the outersurface of an upper portion of the rod 14 includes teeth 20 between orabout which a clamp assembly engages in use.

In FIG. 4, the clamp assembly is shown in more detail, comprising twomembers 24, each of which have recesses 26 adapted to accommodate one ormore teeth 20 of the central rod 14. Levers 28 are pivotally engagedwith each of the members 24 and may be rotated in a direction as shownby arrows 30 to provide a cam action that draws members 24 together sothat the teeth 20 engage with recesses 28. This securely engages theclamp assembly with the rod 14.

Turning to FIG. 5, it can be seen that the upper plate 16 includes abiasing means comprising at least one (but preferably two) springmembers 32. The ends 34 of each spring member sit on ledges 36. Thisarrangement allows central portions of the spring members 32 to deflectdownwardly under pressure applied by the clamp members 24. Since thespring members 32 are constructed from an appropriately resilientmaterial, such as spring steel, an even and desired pressure may beapplied to the upper plate to therefore compress the cuts that are heldcaptive in the container between the upper and lower plates.

From the foregoing it will be seen that the invention allows the core ofa container, including a foodstuff, to be cooled rapidly. In the meatindustry, this substantially increases the maximum permissible initialtemperature of primal cuts when they are placed into the container forsubsequent treatment or transport.

A chiller installation in which containers such as those shown in FIG. 1which contain post-slaughter meat may be stored as shown in FIGS. 6 and7. Those skilled in the art will realise that the container shown inFIG. 1 may contain post-slaughter meat which may be cooled in accordancewith required standards with or without the apparatus shown anddescribed with reference to FIGS. 2 to 5 of the drawings.

Referring to FIG. 6, a schematic plan view of a chiller is shown. Thechiller has structures 40 and 42 which enable containers 1 to be stackedwithin the chiller. In the example shown, containers 1 are stacked twodeep, but other configurations may be used. The structures have arms(although other configurations could be used such as simple shelves, forexample) 44 which support the container by cradling the base of thecontainer. Most preferably the arms 44 comprise a section, such as a “U”shaped section within which wheels provided on the container base arereceived. The arms may alternatively be provided in a directionperpendicular to that shown in FIG. 6. The rib 5 may also be used tofacilitate lifting and carrying the container for transportationpurposes.

A container transport system is provided. This comprises a mobile craneunit which is preferably automated, being designed to traverse thelength of structures 40 and 42 in a space 46 in the space providedtherebetween. The transport unit includes a lifting mechanism 48 whichis moveable along a rail 49. The lifting mechanism 48 in this examplemay engage with one or two containers (for example to engage with rib 5)so as to lift those containers to or from the locating arms 44 on thestructures 40 and 42. In this way, the containers may be moved into andout of the chiller via entries or exits 50 and 52. Those skilled in theart will appreciate that in practice a number of the chiller structuresas shown in FIGS. 6 and 7 may be replicated and provided in the oneinsulated facility to thereby provide a chiller having an overalldesired storage capacity.

In a preferred embodiment the rib 5 provides a standardized externalfeature that may be used by the transport means to automatedly transportthe container by providing an engagement point for lifting and carryingthe container. For example the chiller also has a number of ducts 54which have outlets 56. The ducts convey chilled air for distributionthrough the outlets 56 at a desired temperature adjacent to thecontainers 1. As can be seen from the drawings, the ribs 5 and/or thetaper 7 of the containers provide a space between which air cancirculate about the sides of the container. This provides more efficientuse of the airflow about the sides of the container to thereby improvecooling efficiency. It can also be seen that the ducts are convenientlylocated so that the outlets duct air between the containers so that theair moves across the walls of the containers in a directionsubstantially parallel to at least some of the walls to efficientlyremove heat.

In one embodiment the ribs 5, apart from providing a spacing meansbetween adjacent containers, may also provide structural strength, beused to nest or stack empty containers (by preventing one containerbeing stuck within another), and can provide a lifting collar.

In a preferred embodiment, the temperature of the air is in the range ofsubstantially −2 degrees Celcius to 3 degrees Celcius, and the airflowvelocity passed the container walls is approximately 1 metre per secondto 2 metres per second. Most preferably, airflow temperature issubstantially −1.5 degress Celcius and the airflow velocity is 1.5metres per second.

The invention allows standards to be net such as chilling non-frozenpost slaughter meat to less than 7° C. within 24 hours, or 4 degreesCelsius within 60 hours if processing will be delayed for more than 96hours. in a preferred embodiment the invention allows meat primals to bebrought down to below 2 degrees Celsius (preferably to just above −2°C.). The total quantity of meat within a container is preferably up to150 kg of bone out product or 100 kg of bone-in product.

Where in the foregoing description reference has been made to specificcomponents or integers of the invention having no equivalents, then suchequivalents are herein incorporated as if individually set forth.

Although this invention has been described by way of example and withreference to possible embodiments thereof, it is to be understood thatmodifications or improvements may be made thereto without departing fromthe scope of the invention as defined in the appended claims.

1. A method of storing or treating meat, the method including the stepsof: providing a container; placing a refrigerated object or an objectcontaining a coolant into the container; placing the meat into thecontainer adjacent to the object; placing the meat under compression. 2.A method as claimed in claim 1 wherein the refrigerated object comprisesan elongate member which may extend from the base into a substantiallycentral region of the container, the thermal member including a cavityadapted to be filled with the coolant.
 3. A method as claimed in claim 1wherein the step of placing the meat under compression includesattaching an upper plate to the elongate member and applying pressure tocompress the meat between the upper plate and a lower plate provided atthe base of the elongate member.
 4. A method as claimed in claim 1wherein the container has at least one side wall, the method includingthe step of: placing the container in a chiller such that the at leastone side wall is exposed to a flow of air in a temperature range ofsubstantially −2 degrees Celsius to 3 degrees Celsius at a velocity ofsubstantially 1 metre per second to 2 metres per second.
 5. A method asclaimed in claim 4 wherein the temperature is substantially −1.5 degreesCelsius.
 6. A method as claimed in claim 4 wherein the airflow velocityis substantially 1.5 metres per second.
 7. A method as claimed in claim4 wherein the airflow is directed about or across two side walls of thecontainer.
 8. A method as claimed in claim 1 including the step: placingthe container in a chiller adjacent to another container such that thespacing means of at least one container provides a separation betweenwalls of the adjacent containers to allow airflow between the walls. 9.A method as claimed in claim 8 wherein the spacing means comprise aprojection from a side wall of the container, a contoured wall or a rib.10. A method as claimed in claim 8 including the step of using thespacing means for contact or engagement with a lifting mechanism to liftand/or transport the container.
 11. A method as claimed in claim 8including the step of using the spacing means to stack empty containers.12. A method as claimed in claim 1 wherein the container has at leastone side wall the method including the step of: placing the container ina chiller such that the at least one side wall is exposed to a flow ofcooled air.
 13. A method as claimed in claim 12 wherein the cooled airflow is in a temperature range of substantially −2 degrees Celsius to 3degrees Celsius.
 14. A method as claimed in claim 12 wherein the airflowvelocity is substantially 1 metre per second to 2 metres per second. 15.A method as claimed in claim 13 wherein the temperature is substantially−1.5 degrees Celsius.
 16. A method as claimed in claim 14 wherein theairflow velocity is substantially 1.5 metres per second.
 17. A method asclaimed in claim 12 including providing a spacing means on thecontainer, and placing the container in a chiller adjacent to anothercontainer such that the spacing means of at least one container providea separation between walls of the adjacent container to allow airflowbetween the walls.
 18. A method as claimed in claim 17 including placingthe container in the chiller such that the at least one side wall isexposed to a flow of cooled air substantially parallel to the wall. 19.A method as claimed in claim 1 wherein the cooling substance isrefrigerated or frozen water.
 20. A method as claimed in claim 1 whereinthe refrigerated object or an object is present before the introductionof the perishable product.